Mermelada de Arándanos is an easy homemade blueberry jam made with fresh blueberries, sugar, and lemon. This sweet and fruity no-pectin jam is perfect on toast, biscuits, pancakes, yogurt, desserts, and so much more.
This mermelada de arandanos casera or homemade blueberry jam, is sweet, bursting with fresh blueberry flavor, and has the perfect spreadable texture without needing any store bought pectin. As the blueberries cook down, they naturally thicken into a rich, jam that’s delicious on everything from toast, biscuits, pancakes, oatmeal, yogurt, cakes, cheesecake and even almojabanas! It’s really easy to make and only takes a handful of simple ingredients to make.
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What is Mermelada de Arándanos (Blueberry Jam)
Mermelada de arándanos azules, translates to blueberry jam. Fresh blueberries slowly cook along with sugar and lemon juice until they break down into a thick, spreadable jam. The jam contains whole and crushed blueberries, unlike blueberry jelly which is made from just the juice of blueberries.
Ingredients
- Blueberries – use fresh or frozen blueberries.
- Sugar – use granulated sugar, caster sugar or cane sugar.
- Lemon juice – use freshly squeezed.
Scroll all the way down to my recipe card below for a complete list of the ingredients with measurements and full instructions.
Instructions
Step 1: Rinse the blueberries and drain well.
Add the blueberries to a large pot along with the sugar and lemon juice.
Note: You can also add the zest of half of the lemon.
Cook over medium heat, stirring frequently in between cooking.
As the blueberries cook, mash half of the berries using a potato masher, whisk or fork.
Step 2: Bring the berries to a medium boil stirring often in between. (Note: Do not walk away from stove as the mixture can quickly burn).
Continue cooking the jam for 15-20 minutes, while also making sure to constantly stir.
Once done, immediately transfer the jam into clean sterilized mason jars and seal the lids. Allow them to cool at room temperature before refrigerating.
For another arandanos recipe, try our salsa de arandanos (cranberry sauce).
Recipe Tips for Jam Thickness and Consistency
- Don’t rely only on your cooking time. Every batch of blueberries is a little different, so use the consisitency of the jam as your guide. It should look slightly looser than you want because it will continue to thicken as it cools.
- Don’t cook it to quickly. Keep the jam at a gentle simmer rather than a rapid boil. This gives the berries time to break down and the excess liquid time to evaporate without scorching the sugar.
- Test jam consistency; use the cold plate test. Before you begin cooking, place a small plate in the freezer. When you think the jam is ready, spoon a little onto the chilled plate and let it sit for 30 seconds. Push it or slide your finger through it, if it wrinkles slightly and doesn’t immediately run back together, your jam is ready.
Variations
- Blueberry Jalapeno Jam – Add one chopped seedless jalapeno to the jam in the beginning of cooking for a “light” heat.
- Vanilla Blueberry Jam – stir in 1 teaspoon vanilla extract after removing the jam from the heat.
- Lemon Blueberry Jam – Add a little extra lemon zest for a brighter citrus flavor.
- Cinnamon Blueberry Jam – Add a pinch of ground cinnamon while the jam simmers.
- Mixed Berry Jam – Replace some of the blueberries with raspberries or blackberries.
- Cinnamon Blueberry Jam – Add a pinch of ground cinnamon while the jam simmers.
Ways to Serve Mermelada de Arándanos
This jam recipe is so versatile, here are some of my favorite ways to serve it.
- Spread it on toast for a quick breakfast or snack.
- Spoon it over pancakes or waffles.
- Spread it on French toast or try it with our dulce de leche French toast.
- Serve it with biscuits, scones, or English muffins.
- Swirl it into yogurt and some granola and fresh blueberries.
- Top it on overnight oats or try it on top of our Puerto Rican oatmeal.
- Top it on cheesecake or pound cake.
- Top it over vanilla ice cream for a quick simple dessert.
- Make a PB&J for a fun twist on the classic.
- Top it on sour cream and serve it with crackers for an easy appetizer.
- Add it to a charcuterie board alongside cheeses, crackers and fresh fruit.
- Use it as a pastry filling for thumbprint cookies, turnovers or other homemade pastries.
- Serve it on turkey or a turkey sandwich.
Storing Mermelada
- Refrigerate: It should keep well for about 3 weeks. The sugar helps preserve the jam, but because this is a homemade recipe without commercial preservatives, always check for any changes in smell, appearance, or texture before using.
- In the freezer: Freezing is an easy way to keep your homemade jam around much longer. Freeze in freezer-safe container or jar, make sure to leave about ½ inch room at the top since the jam will expand as it freezes. Properly stored, this mermelada will last up to 6 months. When you’re ready to use it, let it thaw in the refrigerator overnight, then stir it before serving.
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📖 Recipe
Mermelada de Arándanos
Ingredients
- 6 cups blueberries
- 2 cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Rinse the blueberries and drain well. Add them to a large pot along with the sugar and lemon juice.Note: You can also add the zest of half of the lemon.
- Cook the blueberries over medium heat, stirring frequently until the sugar dissolves, about 7 minutes.
- Using a potato masher, fork or whisk, mash half of the blueberries. If you have a candy thermometer, clip it to the side of the pot.
- Bring the berries to a medium boil and cook for 15-20 minutes, stirring often in between, until thick and syrupy or until temperature reaches 220℉. Note: Do not walk away from stove as the mixture can quickly burn.
- Once done, immediately transfer the jam into clean sterilized mason jars and seal the lids. Allow them to cool at room temperature before refrigerating.
Notes
- 4 cups blueberries
- 1 cup sugar
- 1 tablespoon freshly squeezed lemon juice
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